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  • Chicken som tum

    Chicken som tum

    Allegra McEvedy translates the sharp and sour flavours of a traditional Thai salad, usually made with green papaya, into a rather more meaty affair

  • Spiced pumpkin in broth (d'ba zigni)

    Spiced pumpkin in broth (d'ba zigni)

    Celia Brooks Brown makes a spicy Eritrean dish using sweet-fleshed pumpkin - serve it as a chunky soup, with rice or beans

  • Mincemeat and marzipan ice cream

    Mincemeat and marzipan ice cream

    This Women’s Institute dessert takes just minutes to prepare but tastes as if a lot of time has been spent making it!

COMMENTS MADE

  • On The Ethical Food Company:

    Posted on 9th of July 2008

    These guys have it sorted... Because of how they source their produce I don't really have to think about what I'm buying, other than which delights to choose each week! Some of the fresh goodies are picked the day of my delivery and from about a mile up the road, so freshness, taste and food miles are all taken care of. They're commitment to seasonal food is enlightened and we've found it makes food exciting again, remember when you were a child and strawberries were juicy and sweet and just simply the taste of summer, or how you so look forward to when parsnips are back on the dinner table as the winter nights draw in... fabulous! They've got such a great range of quality produce I haven't been to the supermarket in more than a year. What's more it doesn't cost that much more than a supermarket - well, I think it's pretty similar to the likes of Waitrose or Ocado, which is why I switched to The Ethical Food Company... and it tastes sooooo much better!